ed

IF YOU DON’T HAVE

cooked beets: Use peeled and chopped raw beets.

frozen strawberries: Use frozen blueberries, raspberries, and/or blackberries. Fresh strawberries can also be used; replace water with 2 cups ice and increase processing time on high to 2 minutes.

Why this combination works of Beets and Berries :

Beets have a clean, earthy tiavor with a bit of honey-like sweetness that we knew would pair nicely with berries for a uniquely delicious smoothie. Berries have a delectable flavor on their own, but here they accented the fruity undertones in the beets. The strawberries enhanced the sweetness in the beets and together made for a beautifully vibrant, red smoothie. Using frozen strawberries eliminated our need for added ice, but the smoothie still had a desirable chilled quality. We experimented with raw versus cooked beets but ulfimately preferred the cooked ones because they had strong flavor and were softer, so they broke down nicely. For a pop of spice to complement this dynamic duo, we opted for ginger, which gave our smoothie a zippy note.

Increasing the blending fime cut down on the fibrous strands that can come from ginger, so the texture was nice and smooth. We had the best success using vacuum-sealed cooked beets; they are typically stored with other prepared fresh produce. Canned beets are also an option; be sure to purchase the unsalted variety and rinse them thoroughly before using.

In order listed, add all ingredients to blender and process on low speed until mixture is combined but still coarse in texture, about 10 seconds, scraping down sides of blender jar as needed.

Gradually increase speed to high and process until completely smooth, about 90 seconds. Adjust consistency with extra water as needed. Serve.